Recipe
for family meals :
This
recipe for Bengal Fish Curry comes from Seafish - www.seafish.org
 Established
in 1981 the Sea Fish Industry Authority, known as Seafish,
works across all sectors of the UK seafood industry
to promote good quality, sustainable seafood. Its research
and projects are aimed at raising standards, improving
efficiency and ensuring that the industry develops in
a viable way.
Seafish delivers expert knowledge, skills and support
which help the UK seafood industry secure a sustainable
and profitable future. It is the UK’s only cross-industry
seafood body working with fishermen, processors, wholesalers,
seafood farmers, fish friers, caterers, retailers and
the import / export trade.
Ingredients
for Bengal Fish Curry
4
x 170g (6oz) thick cod or coley fillet, cubed
4 x 5ml spoon (4 teaspoons) cornflour
1 x 15ml spoon (1 tablespoon) curry powder
3 x 15 ml spoon (3 tablespoons) Bengal hot mango chutney
1 fish or chicken stock cube
300ml (10 fl oz) boiling water
half a green pepper, cut into rings
fresh chopped coriander, to garnish
How
to make Bengal Fish Curry
- Microwave
Power: 800 Watt
- Mix
together the cornflour, curry powder, mango chutney
and fish stock cube in a heatproof jug.
- Gradually
add the hot water, stirring until smooth.
- Cook
uncovered in the microwave on HIGH for 1 minute.
- Place
the fish in a suitable dish, top with the sliced peppers
and pour the sauce over the fish.
- Cover
and return to the microwave and cook on HIGH for a
further 3 minutes, stirring sauce half way through
the cooking time.
- Leave
to stand for 2 minutes before serving with wild and
basmati rice and peshwari naan.
Serves
4
Seafish
www.seafish.org
Reproduced
with the permission of Seafish - www.seafish.org
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